Ingredients

Method

Make the brown butter yogllandaise first, by putting 80g of the butter in a medium-sized frying pan. Place this over a high heat and watch it melt, then froth, and then let that frothing die back. When it’s quiet, golden brown and smells nutty, remove from the heat.

Put a saucepan of water on to boil for the eggs, and switch your grill on. When the water is boiling, add the eggs and boil for 6 mins.

Slice the muffins in half and toast under the grill, then spread them with the remaining 15g of butter while still warm. Lay the ham on top and put these onto warm plates, placing a good few sprigs of watercress next to the muffins.

Put the yoghurt in a bowl, and scrape the now slightly cooled brown butter, and all its sediment, on top. Add the lemon juice, mix well and set to one side.

When 6 mins is up, transfer the eggs into a bowl of cold water. They’ll remain warm, but this stops them overcooking and makes them easier to peel.

Peel the eggs, place them on the ham and put a good spoonful of yogllandaise over each of the eggs. Eat immediately (delegate the coffee and orange juice to one of your fellow diners).

Associated articles

Borough Market Newsletter

Get the latest news from the market direct to your inbox.

Please tick this box to sign up for our newsletter.Please tick this box if you would like us to send you other marketing messages and special offers.For information about how we handle your data please read our privacy policy